It’s snowing again in Colorado, evidence enough that it’s time to sort out the Christmas cookie cutters, stock up on the pounds of butter, sugar
and flour, and crank up the oven. It’s time to make the Christmas cookies and other delectable holiday treats!
Rebecca is hosting a Christmas Recipe Roundup and invites everyone to participate in sharing their favorite Christmas recipes. My first contribution is my favorite Gingerbread Cookie recipe. If you like a pungent, gingery cookie that is perfect for dunking into coffee or tea, this is it! This is no wimpy gingerbread cookie; it has stamina and won’t end up in the bottom of your mug. Betcha can’t eat just one!
My Favorite Gingerbread Cookie
1 cup dark molasses
1/2 cup light brown sugar
1/2 cup granulated sugar
4 tsp. ginger
4 tsp. cinnamon
2 1/4 tsp. baking soda
1 cup unsalted butter, at room temperature
2 large eggs, lightly beaten
6 cups flour
Place the molasses, sugar, ginger and cinnamon in a double boiler over medium heat. When the sugar has melted (lost its graininess), add the baking soda and stir. When the mixture bubbles up, remove from heat. Place butter in a large mixing bowl. Add the hot molasses mixture and stir well. Let the mixture cool to about 90 degrees, then add the egg. Gradually add the flour, 1 cup at a time, while beating. The dough will be quite stiff, so use a stand mixer (I use a Kitchenaid) if you have one. Preheat the oven to 325 degrees and line baking sheets with parchment paper. Roll 1/3 of the dough on lightly floured surface until about 1/4 inch thick. Cut into shapes with cookie cutters. Repeat with remaining dough. Place on baking sheets and bake for 15-20 minutes, or until firm to the touch. Bake them the shorter time if you like them a bit softer. Cool on racks.
These cookies are wonderful plain or decorated with your favorite royal icing. I make ornaments for our Christmas tree by using a straw to cut a hole into the top of the cookie before baking. Insert grosgrain ribbon, natural raffia, or rough twine (looks rustic!) to hang them on the tree. If you wrap them carefully to prevent breakage, they’ll last from year to year.
Holiday Home Scent
I posted this recipe in October, but it’s worth giving a second notice. It will fill your home with the spicy, citrusy scents of Christmas.
1 fresh lemon
1 fresh orange
3 three inch cinnamon sticks
6 bay leaves
1/4-1/2 cup whole cloves
2 quarts water
Slice the lemon and orange halves. Place in saucepan (I suggest using one that you won’t be using for other things) along with cinnamon sticks, bay leaves and cloves. Pour in the 2 quarts of water, and bring to boil over medium heat. Reduce heat to low and simmer all day, adding water as needed. This mixture will last for days if you refrigerate it between uses. Just add water and reheat.
This is also a wonderful, inexpensive hostess gift. Put the lemon, orange, cinnamon sticks, bay leaves, and cloves in the middle of a square sheet of clear or holiday-themed cellophane paper. Gather the paper into a pretty bunch, and tie with raffia or ribbon. You may as well include the recipe too, because they’ll want it!